2010 Annual Report
1a.Objectives (from AD-416)
Use starch-lipid composites produced by steam jet cooking to create new products
from bio-based resources. Determine the effect of process variables and mechanisms of interactions that influence the properties of starch-lipid composites. Cooperate with licensees and CRADA partners to investigate specific combinations of ingredients designed to provide new applications.
1b.Approach (from AD-416)
Investigate the properties of starch-lipid composites prepared using cereal flour
instead of starch, mixtures of starch and polysaccharide gums, and dairy sources of lipids. Vary the starch/lipid ratio and determine the maximum lipid content
possible. Vary process variables such as steam pressure, steam and slurry flow
rates, temperature, and high-shear mixing before or after jet cooking and determine the effects on composite properties. Cooperate with CRADA partners to develop products based on starch/lipid composites in the areas of food products (meats, dairy products, baked good, etc.), water-based lubricants, cosmetics and drug delivery products, and industrial or environmental microbial delivery systems.
This is a bridging project for 3620-41000-111-00D, Preparation, Properties, and Commercial Applications of Starch-Lipid Compositions Prepared by Steam Jet Cooking, which ended on May 28, 2009, to a new project being developed by the same research team entitled Amylose Helical Inclusion Complexes for Food and Industrial Applications. During the transitional period, preliminary experiments to establish the basic processing methods and explore potential feedstock selections are being performed for the new project. Technology transfer activities in support of commercialization of the previous technology by industrial cooperators is continuing.